Set accompanied by Port Wine

Components

• Five egg yolks
• 5 tablespoons of sugar
• Port wine, to be served according to taste.

Ready state

1. Using a mixer at high speed, whip the egg yolks until they become a light, clear cream, which takes around 5 minutes. Continue beating without stopping, gradually adding the sugar, and keep mixing for an additional 10 minutes until the mixture turns pale, nearly white, and very creamy. If needed, pause midway to scrape the sides and bottom of the bowl with a spatula to ensure the sugar is fully blended into the yolks.

1. Separate the egg yolk into 8 liqueur glasses, pour in port wine according to your preference, and serve immediately.

Suggestion

To separate the egg yolks from the whites, crack one egg at a time into a small bowl and use a clear separator or your hand as a comb—this way, if one egg is bad, you won’t ruin the entire recipe. Place the egg yolks into the mixer bowl and set the egg whites aside in a separate bowl. Egg whites can be stored in the refrigerator for up to 2 days or frozen for up to a month. When ready to use, thaw them overnight in the refrigerator or in a warm water bath. Enjoy by making an egg white pudding or a Swiss meringue.